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Monday, October 18, 2010

Gluten Free Cookies

I can't always be cutesy wootsey. I don't have kids, a dog, a husband, a huge kitchen, or a perfect life. And I'm sure not going to pretend I have a life all neatly packaged with a bow on top. Quite frankly, I'm tired of seeing that blogged about constantly. I'm not trying to be the next Betty Crocker or on the next cover of Good Housekeeping. Is there a Messy Housekeeping magazine I can be on instead?

Oh, and did I mention I'm in a bad mood today?

Well, I will try to look on the upside. At least I don't have to eat a gluten free diet. That means I couldn't enjoy this, this, or these. But, if you're a celiac like my friend from the opera I was in this past weekend, there's good news! Yummy gluten free cookies!

This is the first gluten free dessert I've made for a gluten-free eater and I was a little scared when the dough smelled like burnt peanuts after blending in a mixer. Do not fear, they turned out amazing!

4. Bake for approx 8-10 minutes. CAREFULLY remove tray from oven. Using a 1/2 teaspoon measuring spoon, GENTLY make an indentation in the middle of each cookie. Fill each cookie with a dollop of Nutella. Return tray to oven and continue cooking for 2-4 minutes until golden.

5. Transfer cookies to a cooling rack and allow to cool before enjoying.

Whew! I'm glad no one took offense to my rant yesterday. Then again, I live in NYC...so what do I care? I mean... ;) Today is a little better (and I brought in a brownie for lunch, so that will make everything great!) Bake well and prosper!

Im attempting to make these right now. They're in the oven! (first round). I'm so silly and am used to flattening them with the tines of a fork so I did that... so they wont be as pretty but- who cares, they're just a study snack and will vanish shortly anyways. Thanks for sharing- I don't want to cool them before enjoying!

Some of mine are pretty thin too - I think the egg I used in the second batch was kind of big? That batch was extremely sticky. I just ended up dropping them by spoonfuls because they wouldn't cooperate with being rolled into balls. They came out fine, though. Mine are all a lot thinner than yours, though. I ended up giving up on thumbprints and just drizzling them with Nutella with a plastic bag with a hole in the corner (which gives you better Nutella coverage anyway)! The cookies themselves are great though! No one could believe they didn't have flour in them, and they're so easy to make! They just might be my new PB cookie recipe, whether I'm baking for gluten-free people or not!

I made these and they were delicious! I only had a bit of Nutella left, so I used some of my raspberry jam for pb&j cookies! For those who made the cookies that came out thinly: I used crunchy peanut butter, and let the dough stand for 10 min or so. They rolled perfectly! A great recipe....Thanks!

About Me

Originally from Texas, I've lived in NYC since 2005 and have been "making it work" in my small kitchen since 2008. My life in NYC consists of juggling a full time job, singing in small opera companies, running races, and baking desserts.
All in all:
I like cookies, therefore I am.